In daily life we really do want to minimize / eliminate sweets, but who can resist a little chocolate on Valentine’s Day? Make this raw molten cake with peanut butter lava for your honey and I guarantee they will be feeling the love. This is sooooooo yum!
INGREDIENTS – Makes 6 individual molten cakes
2 cups raw pecans (best result if frozen)
2/3 cup raw agave
1/2 cup raw cacao powder
1/2 cup coconut flour
1 Tbs. organic peanut butter for each cake
Fun Fresh Foods chocolate agave nectar
powdered sugar for dusting
fresh sliced bananas
Take the frozen pecans and place them in the food processor (I use a Cuisinart I purchased at Costco). Turn on the processor and process until the nuts become meal. Do not process too long or it will turn into nut butter.
Pour the raw agave into the nuts while processing. The nuts and agave will turn into batter.
Add the raw cacao and process to incorporate. The processor will begin working very hard…you may have to stop and scrape down the bowl.
When well mixed, take the batter out and transfer it to a bowl. Wearing latex-type gloves (to avoid sticking), mix in the coconut flour with your hands.
Line your mini cake molds with saran wrap.
Once mixed well, use a 2 Tbs. ice cream scoop to fill each of the 6 molds. Wrap the remaining cacao batter in Saran Wrap and place it as well as the filled molds in the fridge for 30 minutes to harden.
Once hardened take the molds out and wearing gloves press the batter into the molds making a well in the middle. Make sure you spread the cacao mixture as evenly as possible so it dehydrates evenly. Fill the wells with 1 Tbs. of organic peanut butter (or chocolate sauce).
Take the remaining batter that was in plastic wrap out of the fridge and pinch off enough (approx. 1 Tbs.) to make a disc that will cover the bottom of each PB filled mold. Gently press the disc onto the bottom of the filled cakes.
Put the cakes in the fridge for another hour to harden. Keep the cakes in the fridge until 2 hours before you plan on serving them.
2 hours before serving time place the cakes on your dehydrator’s mesh tray and dehydrate for 2 hours (It takes longer than that for the Excalibur dehydrator get to 115°, so rest assured those enzymes will still be alive and kicking).
When the 2 hours is up you will notice that the cakes are no longer shiny, they will look matte as if they have been cooked. Top each cake with some chocolate sauce, a very thin sprinkling of organic powdered sugar, and sliced bananas. Serve IMMEDIATELY since these cakes are best warm…it will allow the peanut butter to ooze out when cut into.
I also made an all chocolate version using the Fun Fresh Foods chocolate agave nectar as the filling…topped with powdered sugar and strawberries!
For a printable version of this recipe click here.